Side Pannel
Stuffed Barbecued Shrimp
Stuffed Barbecued Shrimp
- Recipe Submitted by ADMIN on 09/26/2007
Category: Shellfish, Seafood
Ingredients List
- -----------------------------CRABMEAT STUFFING-----------------------------
- 2 lb Lump crabmeat, picked over
- -twice
- 1 sm Red bell pepper,
- -seeded/finely diced
- 1 sm Green bell pepper,
- -seeded/finely diced
- 1 sm Red onion, finely chopped
- 1/2 c Parsley leaves, chopped
- 2 Lemons, juiced
- 1/4 ts Hot sauce
- 3/4 ts Worcestershire sauce
- 3/4 tb Cajun seasoning, * see
- -directions
- 2 md Eggs, slightly beaten
- 1/4 c Mayonnaise
- 2 tb Vegetable oil
- 1/2 c Cracker crumbs (or more)
Directions
SEAFOOD Q
1/4 c Olive oil
2 md Red onions, finely minced
5 Stalks celery, finely minced
1 ts Fresh garlic, finely minced
1 ts Salt
1 tb Black pepper, freshly ground
2 ts Red pepper flakes
1 1/2 ts Dry mustard
1 ts Hot pepper sauce
4 c Red wine vinegar
3 c Water
1/2 c Fresh lemon juice
2 tb Dijon justard
1/4 c Worcestershire sauce
3 tb Fresh parsley leaves, finely
-chopped
2 1/2 tb Fresh thyme leaves
1 c Tomato paste
3/4 c Dark brown sugar
SHRIMP
12 lg Shrimp, peeled & deveined,
-tail left on
12 Strips bacon, fat rendered
-but still soft
1 qt Vegetable oil, (for frying)
1 c Whole milk
2 md Eggs, beaten
1 c Cracker crumbs [mebbe
-cornmeal-rael]
Green onions, chopped
Lemon wedges
RAEL'S CAJUN SEASONING
1 1/8 ts Salt
3/4 ts Paprika
1/2 ts White pepper
1/4 ts Onion pwdr
1/4 ts Garlic pwdr
1/4 ts Cayenne (+)
1/4 ts Black pepper
1/4 ts Dried thyme leaves
1/8 ts Dried basil leaves
*Rael's cajun seasoning: scale up in direct proportion; salt is variable.
FOR STUFFING: Combine all ingredients except cracker crumbs in nonreactive
bowl; stir to combine. Gradually add cracker crumbs until ingredients bind
[meaning, don't overmix - just until wetted/sticking]. Cover; reserve in
refrigerator.
FOR THE "Q": Heat olive oil in large, nonreactive skillet over medium heat.
Add onions, celery, and garlic; saute 3 min. Add salt, black pepper, red
pepper flakes, dry mustard, and hot sauce; raise heat; saute 2 minutes. Add
vinegar, water, and lemon juice; simmer until reduced by 1/4. Stir in
remaining ingredients. Bring to boil; reduce by 1/2 (consistency should be
thick).
FOR SHRIMP: Butterfly each shrimp; fil with 1 TBSP crab stuffing. Wrap
strip of bacon around center; reserve in refrigerator 1 hour. Heat oil in
deep fryer to 350-deg F. Warm seafood "Q"; reserve. Dip each shrimp in
milk; dredge in flour; dip in eggs; roll in cracker crumbs; reserve. [do
this as quickly as possible so as breading doesn't become "wet"] Fry shrimp
until golden, abt. 5 minutes, or less; drain on paper towels.
To serve, mirror dinner plates with sefood "Q"; arrange 3 shrimp on each
plate; garnish with chopped green onions and lemon wedges.
frm. Food Arts/Jun 96
NOTES : Can be scaled up in direct proportions.
1/4 c Olive oil
2 md Red onions, finely minced
5 Stalks celery, finely minced
1 ts Fresh garlic, finely minced
1 ts Salt
1 tb Black pepper, freshly ground
2 ts Red pepper flakes
1 1/2 ts Dry mustard
1 ts Hot pepper sauce
4 c Red wine vinegar
3 c Water
1/2 c Fresh lemon juice
2 tb Dijon justard
1/4 c Worcestershire sauce
3 tb Fresh parsley leaves, finely
-chopped
2 1/2 tb Fresh thyme leaves
1 c Tomato paste
3/4 c Dark brown sugar
SHRIMP
12 lg Shrimp, peeled & deveined,
-tail left on
12 Strips bacon, fat rendered
-but still soft
1 qt Vegetable oil, (for frying)
1 c Whole milk
2 md Eggs, beaten
1 c Cracker crumbs [mebbe
-cornmeal-rael]
Green onions, chopped
Lemon wedges
RAEL'S CAJUN SEASONING
1 1/8 ts Salt
3/4 ts Paprika
1/2 ts White pepper
1/4 ts Onion pwdr
1/4 ts Garlic pwdr
1/4 ts Cayenne (+)
1/4 ts Black pepper
1/4 ts Dried thyme leaves
1/8 ts Dried basil leaves
*Rael's cajun seasoning: scale up in direct proportion; salt is variable.
FOR STUFFING: Combine all ingredients except cracker crumbs in nonreactive
bowl; stir to combine. Gradually add cracker crumbs until ingredients bind
[meaning, don't overmix - just until wetted/sticking]. Cover; reserve in
refrigerator.
FOR THE "Q": Heat olive oil in large, nonreactive skillet over medium heat.
Add onions, celery, and garlic; saute 3 min. Add salt, black pepper, red
pepper flakes, dry mustard, and hot sauce; raise heat; saute 2 minutes. Add
vinegar, water, and lemon juice; simmer until reduced by 1/4. Stir in
remaining ingredients. Bring to boil; reduce by 1/2 (consistency should be
thick).
FOR SHRIMP: Butterfly each shrimp; fil with 1 TBSP crab stuffing. Wrap
strip of bacon around center; reserve in refrigerator 1 hour. Heat oil in
deep fryer to 350-deg F. Warm seafood "Q"; reserve. Dip each shrimp in
milk; dredge in flour; dip in eggs; roll in cracker crumbs; reserve. [do
this as quickly as possible so as breading doesn't become "wet"] Fry shrimp
until golden, abt. 5 minutes, or less; drain on paper towels.
To serve, mirror dinner plates with sefood "Q"; arrange 3 shrimp on each
plate; garnish with chopped green onions and lemon wedges.
frm. Food Arts/Jun 96
NOTES : Can be scaled up in direct proportions.
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